![]() DeGidio’s has been around for almost 90 years may they have 90 more. This spot came at the recommendations of both Mike and Lois, and to them, I am grateful. I am pleased to report my carb/cheese/tomato theory stands. My dining partner and I started our meal with the garlic cheese bread, served with a tomato dipping sauce. The nearly 90-year-old establishment’s rigatoni alla vodka, in the background, was served with burratini and herb pesto. Paul, was served with crispy broiled cheese on Sept. (651) 222-7378 /louis-ristorante-bar DeGIDIO’s Chicken parmigiana at DeGidio’s, in St. ![]() Louis Ristorante + Bar: located on the 3rd floor of Cossetta at 211 7th St W. The joyful, jovial ambiance in the restaurant was contagious, though, and I went to sleep happy afterward. We also sprung for the beet salad from the fall specials menu I like to imagine the kitchen had fun assembling the Lincoln Log tower of beet bricks, but it was too fancy for its own good. The spiedini di mozzarella felt squandered: The breaded and deep-fried cheese was doorstop-like in appearance, dryness, and, unfortunately, flavor. The appetizer department, on the other hand, was largely a miss. ![]() If it’s not broken, don’t fix it - but at the same time, I might as well pay the downstairs price for it. About halfway through the meal, the server revealed it’s the same recipe as the cafeteria-style line downstairs, which I adore. Chicken parmigiana was also, as expected, delightful. And that polenta on the side! I think the best bite I had all night was just a forkful of straight polenta. The chicken scaloppine with sauteed spinach and a lemony sauce was juicy and bright. My whole dining party agreed: The best plate on our table was the pollo florentine. Like the downstairs eatery, the food at Louis shines best when the folks behind the scenes keep things simple. I’m a lifelong Cossetta fanboy, but I’d never climbed up to Louis. Despite the dim lighting, the atmosphere inside the restaurant on the Saturday night of Sept. LOUIS RISTORANTE At Louis Ristorante, chicken parmigiana is made using the same recipe as Cossetta’s cafeteria-style eatery downstairs. And I am firmly of the belief that any possible combination of a carb, cheese and tomato has a very high likelihood, statistically speaking, of being absolutely incredible. The old-school and the new are represented here. Paul’s Italian favorites proved to be a perfect place to begin.
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